Non-gluten proteins as structure forming agents in gluten free bread
- 868 Downloads
The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer’s acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer’s scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.
KeywordsGluten-free bread Proteins Texture Staling
The authors thank Barentz Sp. z o.o. and Brenntag Polska Sp. z o.o. for donating protein preparations.
- Abramoff MD, Magelhaes PJ, Ram SJ (2004) Image processing with Image. J Biophoton Int 11:36–42Google Scholar
- Diowksz A, Sucharzewska D, Ambroziak W (2009) Function of dietary fibre in forming functional properties of gluten free dough and bread. Food Sci Technol Quality 16(2):83–93Google Scholar
- Kohajdová Z, Karovičová J, Schmidt Š (2011) Lupin composition and possible use in bakery – a review. Czech J Food Sci 29(3):203–211Google Scholar
- Krupa-Kozak U, Bączek N, Adamowicz J (2014) Effect of calcium caseinate and calcium citrate on quality and technological parameters of gluten-free bread. Food Sci Technol Quality 94(3):136–150Google Scholar
- PKN (1996) Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 1: Selected assessors. PKN, WarszawaGoogle Scholar
- Pontieri P, Mamone G, de Caro S, Tuinstra MR, Roemer E, Okot J, de Vita P, Ficco DBM, Alifano P, Pignone D, Massardo DR, Del Giudice L (2013) Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses. J Agric Food Chem 61(10):2565–2571CrossRefGoogle Scholar